When it comes to green leafy vegetables, kale reigns supreme. Or at least, it used to. You haven’t met the BroccoLeaf yet – but you’re about to.

A few weeks ago, I attended a lunch provided by Foxy Organic, a Salinas, California-based organic vegetable grower and the only (current) commercial seller of BroccoLeaf. The luncheon was hosted by nutritionist Ashley Koff and prepared by the always amazing Akasha Richmond at her Culver City, California restaurant.

We were treated to flatbreads, a BroccoLeaf-cauliflower soup, a scrumptious raw slaw that everyone was gushing over (including me!), and for my entrée I had a light and filling vegan quinoa pilaf, replete with emerald green nuggets of BroccoLeaf.

But what was I eating, exactly? Was this BroccoLeaf some kind of kale/broccoli hybrid? Is it genetically modified? Is it a mutant broccoli? None of the above, it turns out. The answer actually blew my mind.

If you’ve ever grown broccoli before (I have not), you may be familiar with the robust leaves that the broccoli floret is surrounded by. And if you tossed those leaves to your compost bin, you’re going to kick yourself in a minute. Those green leafy vegetables surrounding the broccoli are what Foxy Organic is now marketing as its trademarked BroccoLeaf. And for good reason.

The leaves of the broccoli plant are extremely nutritious, containing more calcium than kale, a full daily dose of vitamin C, and packed with vitamin A, folate and phytonutrients including glucinosates and the flavonoid Kaempferol.

Compared to the other part of the plant, broccoli, BroccoLeaf has more fiber, more healthy carbs, more protein (a whopping 4.68 grams per serving!), and nearly five times the vitamin A. And while kale is higher in vitamin A and vitamin K, BroccoLeaf contains more calcium and more green leafy vegetable plant protein.

So, how does it taste?

I’m an easy sell when it comes to green leafy vegetables. In my book, the more bitter, the better. BroccoLeaf is surprisingly mild, but with that perfect balance of bitter bite. It’s a great “starter” green for those who find kale and other green leafy vegetables too intense. Texturally, it’s soft, almost like a chard, but a bit hardier. It looks a lot like a collard, and it would work just as well in raw wraps in that regard. And for anyone who loves using greens in juices and smoothies, you’re going to love adding the BroccoLeaf to your repertoire.

But what’s most amazing about this food is how we’ve disregarded it for so long. It makes me wonder what other powerhouse foods are sitting out in the fields right now that we’re tossing. Perhaps the folks at Foxy Organic are scouring the fields for other green leafy vegetables to add to our diet. We can only hope. In the meantime, you can start looking for BroccoLeaf in the produce section of your favorite supermarkets. The company is planning to support it with store demos as well.

Casseroles are synonymous with winter fare. Unfortunately, they’re also synonymous with high-calorie feasts! Typically loaded with cream, butter, starch, and hearty meats, winter casseroles can be downright massive. Fortunately, you can craft a winter casserole that’s comforting and warming and also light and healthy. By bulking up on the veggies, while butting back on the refined starches and heavy fats, you can bake a healthy casserole with ease. Ready to try? Here are 5 healthy casserole recipes that won’t break your diet.

Casseroles are synonymous with winter fare. Sadly, they’re also synonymous with high-calorie feasts! Typically loaded with cream, butter, starch, and hearty meats, winter casseroles can be downright massive. Fortunately, you can craft a winter casserole that’s comforting and warming and also light. By bulking up on the veggies, while butting back on the refined starches and heavy fats, you can bake a wintry casserole with ease. Ready to try? Here are 5 healthy casserole recipes that won’t break your diet.

Sweet Potato, Swiss Chard, and Quinoa Gratin from Epicurious. The best part about this gratin casserole isn’t that it’s dairy-free, or that it uses heart-healthy olive oil, or that it’s chockfull of leafy greens. No, the best thing is that it contains just five (count ‘em, five!) single ingredients, a highly commendable feat for any casserole, which can often get very complicated to prepare.

A Sexy Cauliflower Gratin Recipe from Organic Authority. What makes this gratin sexy? The fact that it helps to make a lighter béchamel sauce without all the usual fat, and that it gets baked into this deceptively hearty—yet not too heavy—casserole.

Kale and Cauliflower Casserole from Food Network. Kale, cauliflower, leeks, and potatoes fill this casserole with wintry vegetable heartiness. For an even lighter version, swap out the potatoes for turnips, and use Greek yogurt in place of the sour cream.

Brussels Sprout Gratin from Eating Well. According to Eating Well, their healthy version of this classic Thanksgiving casserole has cut out 160 calories by skipping the heavy cream and butter. What you will get is a small serving of whole grains from the whole wheat breadcrumbs, and a great serving of Brussels sprouts, which will keep you feeling full without eating too much.

Healthy Potato Gratin with Herbs from Food & Wine. There is no cream, butter, or dairy in this gorgeous potato gratin—and if you use veggie broth in place of chicken, it’s completely vegan, too. The beauty of this casserole is its sheer simplicity and elegance: a bit of thyme, olive oil, and shallots are all it takes to add flavor to these baked taters.

Many types of greens grow year-round and there are so many to choose from—all the luscious lettuces, silky spinach and chard, sturdy cabbage. But bitter greens are where it’s at when it comes to both nutrition and flavor.

Many types of greens grow year-round and there are so many to choose from—all the luscious lettuces, silky spinach and chard, sturdy cabbage. But bitter greens are where it’s at when it comes to both nutrition and flavor.

We’ve lost our taste for bitter in this culture—replacing it with tastes for sweet, fat and salty (thanks to processed foods). Bitter foods play an important role in our diet, however, and once you develop a taste for bitter greens, you’ll want to try as many of them as you can. And for good reason!

Generally speaking, greens are excellent sources of potassium, vitamins A and C. Most have been identified has having antioxidants that may help to prevent certain types of cancer, too. They’re loaded with fiber, and in many cases, a surprising amount of protein comes in a small serving size. But it’s the bitterness that makes these greens truly special. Here are 15 bitter greens worth a bite.

1. Watercress: Watercress is the most popular type of cress sold in the U.S. but other varieties include upland cress, curly cress, and land cress and make for excellent salad or sandwich toppers.2. Arugula: This Mediterranean green tastes more peppery than bitter, but it has a terrific bite that makes it wonderful in salads and sandwiches. Try it in pesto.3. Dandelion: It’s not a weed! Dandelion greens contain lots of yummy benefits including 1.5 grams of protein per serving. How about that for a leaf? Serve dandelion in a salad, smoothie or sautéed like spinach.4. Mustard: Just like mustard seeds, the greens have a kick. They’re best served with a more mild green like spinach or chard to soften the edge. But if you can tolerate the bitterness, go all mustard. You’ll be getting loads of nutritional benefits, including 1.6 grams of protein per each one-cup serving.

5. Stinging Nettle: Unlike most greens, nettles are closer to their roots, than say, an iceberg lettuce is. This means the nutrition benefits are really outstanding. Nearly 3 grams of protein per serving and loads of medicinal properties, too. Nettles may relieve allergies, boost lactation and enhance detoxification. Eat them cooked only as they’re called “stinging” nettles for a reason. The raw “stingers” will wreak havoc on your mouth. Cooking deactivates them.6. Chicory: Bitter chicory, less cultivated than other greens, also has medicinal benefits. It can help to regulate blood sugar, making it an excellent salad green or sauté choice for diabetics.7. Chickweed: If you’re lucky enough to wild harvest chickweed, take advantage of this edible miracle. Loaded with vitamins and minerals, chickweed has been revered in folk medicines for ages. Dry it and make it into a tea or tincture to help with bladder issues, sore throats, lung congestion and more (always consult with your physician first, though). Toss the fresh, bitter leaves into a salad or a smoothie.8. Puntarelle:Italian chicory is in season now and it is a treat. Our own Editor-in-Chief recently explained the many deliciously wonderful reasons to enjoy this bitter green.9. Broccoli rabe: It’s not the green you think it is! Broccoli rabe may resemble broccoli in appearance, but in taste it’s a world apart. Marinate it if you plan to eat raw as it will need to soften and break down some of its astringency. Or just stick to cooking it. A simple sauté makes for a wonderful side to any meal. And it’s also a protein source, clocking it at 1.3 grams per cup.10. Kale: We had to put kale on the list! Mildly bitter when cooked, it retains more of a bite when eaten raw. Massage kale with copious amounts of salt, lemon and olive oil to make it easier to digest all the goodness, which includes vitamin A, K and lots of calcium and nearly 3 grams of protein per one-cup serving!11. Escarole: Related to endive and frisee, this green is popular in Italian cuisine and often used in soups and paired with beans, but it can also be eaten raw in salads.

12. Frisée: You’ve eaten those adorably curlicued leaves that are slightly bitter and crunchy. Frisee is about texture as much as it is about flavor. Enjoy it raw or add last minute to a soup or a sauté for a delicious crunch that’s not too bitter, but bitter just enough.13. Radicchio: It’s bright purply red color makes it an attractive addition to any salad, bringing along with its slight bitterness, potassium and a half-gram of protein per one-cup serving. But cook this bitter green and it turns sweet.14. Mizuna: This Japanese mustard green is most often found in those lovely mesclun mixes, but there’s reason to seek it out in larger quantity. It resembles mustard in flavor packing in the fiber, potassium and 1.6 grams of protein per serving. Eat it raw on sandwiches or in salads, or lightly sauté.15. Belgian Endive: You’ve likely seen these little spoon-like wedges in salads. It’s slightly bitter and full of crunchy texture, but not technically endive. Utilize its inherent spoon like shape to scoop up dips and spreads, or serve in a salad.

Whether you pronounce it “ahn-DEEV” or “en-DIVE,” this bitter leafy green imparts a rich blend of nutrients (particularly folate and vitamins A and K). This high-fiber food belongs to the daisy family and comes in various shades of green and tones of bitterness. Like many greens, endive can be eaten raw in fresh green salads, cooked into soups and stews, or sautéed on its own for a healthy side dish.

Whether you pronounce it “ahn-DEEV” or “en-DIVE,” this bitter leafy green imparts a rich blend of nutrients (particularly folate and vitamins A and K). This high-fiber food belongs to the daisy family and comes in various shades of green and tones of bitterness. Like many greens, endive can be eaten raw in fresh green salads, cooked into soups and stews, or sautéed on its own for a healthy side dish.

Cultivated in Europe since the 16th century, endive is popular in the fall and winter, thanks to its hardy nature as a late-season crop. Allowing you to source seasonal ingredients and still eat fresh, this perky winter green is a welcome addition to cold-weather dishes when other produce isn’t readily available.

You’ll come across a couple of main types of endive at the farmers market:

Escarole or broad-leaved endive – Less bitter than other varieties of endive, this plant features broad leaves that are pale green. It’s also called scarole, scarola, grumolo, Batavian endive or Bavarian endive. Broad-leaved endive is more often used in cooking.

Frisée or curly endive – With curly outer leaves that are narrow and brighter green-yellow, frisée is also called chicory or chicorée frisée. Curly endive has finely dissected edges and is more often used raw in salads. This exotic gourmet vegetable is very popular in France, where it’s often served with a sharp, sour dressing.

Belgian endive – Sorry, but Belgian endive isn’t actually endive. It’s a cultivated variety of common chicory like radicchio or puntarelle – a close cousin, but no cigar. Belgian endive has a small head of flavorful cream-colored leaves and is also called witlof, chicon, chicory, indivia or even: endive.

Whether you choose escarole or frisée, these bitter greens offer a mature, nuanced flavor to dishes. A head of endive should be firmly packed with unblemished leaves, and can range in size from softball to soccer ball. Endive will keep in your refrigerator for up to four days; wrap it in paper towels and store in an unsealed plastic bag. Try the follow tips to incorporate endive into your diet, and remember that the outer leaves will always be tougher and more flavorful than the inner leaves.

Escarole – If you’re new to the world of bitter greens, start your endive tour with escarole. With a milder taste than frisée, escarole can shine as the sole star of a green salad with tomatoes, croutons and a light vinaigrette or mayonnaise-based dressing. You can also sauté escarole with a little garlic and oil, or cut it into fine strips and add to soups and stews.

Frisée – With its strong flavor, a little bit of frisée goes a long way. Use the tender inner leaves and be wary of any dark green outer leaves, as they may be tough and difficult to eat. Prepare frisée right before you serve it, as it becomes discolored quickly after it is torn. Add small nests of frisée to fresh green salads, or as bright garnishes on omelets and other breakfast dishes. Frisée is ideal in gourmet salads with complex, strong vinaigrettes.

Leafy greens like kale, spinach and arugula are having a moment on meal plates all over the country. From brunch specials and bright salads to light lunches and dinner courses, fresh greens are in the spotlight for their potent nutritional profiles and rich earthly flavors. Now these leaves are migrating to the beverage menu, and flavorful green cocktail recipes are popping up at trendy bars across the country.

Leafy greens like kale, spinach and arugula are having a moment on meal plates all over the country. From brunch specials and bright salads to light lunches and dinner courses, fresh greens are in the spotlight for their potent nutritional profiles and rich earthly flavors. Now these leaves are migrating to the beverage menu, and flavorful green cocktail recipes are popping up at trendy bars across the country.

Why not give it a whirl? Buy the freshest local and organic leafy greens you can find, and then mix with fresh fruit juices and your favorite spirits for winning summer combinations that put a twist in cocktail hour. Each recipe makes one cocktail.

1. Kale-Cucumber Collins – Tom Collins is a classic gin highball cocktail, and this popular recipe gets a tweak in this clever combination with kale, cucumber and fresh lime juice. You’ll need a juicer for this adventure. Start by making one ounce of fresh kale juice (from ¼ pound kale). In a shaker, muddle 3-4 thick slices of cucumber. Add 1 cup ice, kale juice, 1 teaspoon agave syrup, 2 teaspoons fresh lime juice and 1 ½ ounces gin. Shake well, and then strain into Tom Collins glass filled with ice. Fill to the brim with soda, and garnish with a slice of cucumber.

2. Arugula Mojito – Move over, mint. This refreshing mix harnesses the peppery punch of arugula for a lively version of the Cuban cocktail. First, make your simple syrup with arugula. In a small saucepan, combine 1 cup granulated sugar and 1 cup water. Set to high heat and stir until sugar is dissolved. Bring the syrup to a rolling boil, add 1 cup arugula, reduce heat to low and simmer for 10 minutes. Let cool to room temperature and sit for at least one hour. Strain if desired. Now you’re ready to mix. Fill your cocktail shaker with ice and add 1 ½ ounces vodka, 2 teaspoons fresh lime juice and 1 teaspoon arugula syrup. Strain into a cocktail glass filled with ice, and garnish with a slice of lime and a sprig of arugula.

Welcome to this week's installment of From Our Friends, our weekly roundup where we highlight some of our favorite posts from the past week and more from our friends and partners around the web. This week's edition includes articles on brain food, how to clean a pacifier, which leafy greens are best, how to de-stress at work, the health benefits of cinnamon, DIY flower planters and a 4 step natural remedy for acne.

Welcome to this week’s installment of From Our Friends, our weekly roundup where we highlight some of our favorite posts from the past week and more from our friends and partners around the web. This week’s edition includes articles on brain food, how to clean a pacifier, which leafy greens are best, how to de-stress at work, the health benefits of cinnamon, DIY flower planters and a 4 step natural remedy for acne.

1. Brain food: we know we need it, but what is it? Brain food hydrates, fights free radicals, isn’t processed and boosts key nutrients. To learn all about brain food, head over to Experience Life.

2. A happy baby sucks on a pacifier. Suddenly the pacifier is on the ground, covered in who knows what. Instead of reaching for a chemical sanitizer, try the best multipurpose cleaner around: parent spit. Visit Mightynest to learn about the powers of parent spit and cleaning pacifiers.

3. Full of leafy green goodness, salads can be a super healthy meal. But which greens are bests? Take the guess work out of choosing your leafy greens and check out Blisstree‘s handy infographic on the nutritional value of salad greens.

4. Feeling the stress of your work day? Try taking a quick hatha yoga break. Taking a quick break to stretch and breath may help calm your nerves and ultimately increase your productivity. Try the 3 stretching and breathing techniques listed at YogiTimes.

5. Cinnamon isn’t just spicy and sweet, it’s good for you too! Cinnamon can help strengthen your cardiovascular system, relieve fevers and even aid heartburn. Head over to The Organic Whey for more about the health benefits of cinnamon.

6. Looking for a DIY project this weekend? Try upcycling card catalog drawers into planters! These planters allow you to add the fun of flowers to your patio, porch or anywhere else you choose to place them. Visit Ecosalon for how-to instructions.

7. Fighting acne? The unwelcome bumps can be difficult to get rid of, especially if you are avoiding chemicals. Luckily, you can visit Mommy Greenest for a 4 step all-natural acne remedy.

Believe it or not, there are lots of other green vegetables besides kale. (I would not lie to you.) With kale reaching mainstream audiences now, many chefs are turning to some of those "other" leafy greens for culinary explorations. Kale is still king when it comes to nutrients, but many of these leafy greens are not far behind. Have you given any of them a try?

Believe it or not, there are lots of other green vegetables besides kale. (I would not lie to you.) With kale reaching mainstream audiences now, many chefs are turning to some of those “other” leafy greens for culinary explorations. Kale is still king when it comes to nutrients, but many of these leafy greens are not far behind. Have you given any of them a try?

The Centers for Disease Control and Prevention just named leafy greens as the number one source of foodborne illnesses in the U.S. But by no means should you stop eating them. Greens are highly susceptible to environmental contaminants (read: toxic factory farm animal poop), so always opt for organic greens or grow your own—they’re super easy.

Rich in vitamins A, K and C, as well as minerals, fiber and protein, chard is full of healthy nutrients. It’s often found in Mediterranean dishes and cooks up similar to spinach, losing more of its volume than kale. Try sautéing it with a hint of ginger and soy sauce for a spicy side.

Bitter and spicy, arugula is a wonderful winter green perfect for salads and sandwiches. You can even lightly stir fry it. Arugula is a great source of vitamins A, K and folate. It’s high in potassium, calcium and even contains healthful omega fatty acids. Pair it with something sweet like a ripe summer tomato or crisp pear in a salad.

Bright and peppery, watercress has a delightful bite similar to arugula. It’s been touted as a healthy superfood—even believed to have anti-cancer properties. Use it in salads, sandwiches or atop a (vegan) Vietnamese bowl of Pho.

Besides kale and collards, mustard is the best option for reducing cholesterol by eliminating bile from the digestive tract. Mustard is also full of potent anti-inflammatory and anti-cancer properties and flavor! Like its namesake seed, mustard greens have a kick. Young leaves work well in salads, while mature leaves can be steamed or sautéed as other greens.

And you thought it was just a weed. Truth is, dandelion is one of nature’s most dynamic healers. It can cleanse the blood, heal the liver, dissolve kidney stones, purify skin and help you maintain your ideal body weight! Add them to your favorite green smoothie recipe, sauté them up or use like lettuce in a salad or sandwich.

6. Mizuna

A mix between arugula and mustard, mizuna’s flavor is piquant, bright and earthy. You’ve likely had it in a salad green mix, but it’s worthy of eating on its own. Try it with sliced cucumbers, a pinch of salt and lots of lemon.

7. Bok choy

Also called Chinese cabbage, bok choy is much lighter than cabbage. It’s watery and sweet and very flavorful as well as a great source of vitamins A and C. Use it as you would cabbage—raw or cooked. It’s excellent in stews and Asian-inspired stir-fries. Also try it in a shepherd’s pie.

Also called broccoli rabe, this is a tremendous addition to your diet. Full of calcium and iron, as well as vitamins A and C, it’s also full of incredible flavor and texture. It really needs little else—saute in a bit of olive oil (add garlic if you like) and a bit of salt and pepper. A dash of lemon. Pairs perfectly with anything Italian and al dente.

9. Lamb’s quarters

Lamb’s quarters is still a food you can find growing wild in this country. It’s easy to grow yourself, too. You can find it sold in specialty markets (or ask your farmers market vendors). Sometimes it’s sold as mache. A very rich source of vitamins A, C, K and folate, it’s also high in calcium, iron, potassium and magnesium. Eat them raw in a salad or lightly sautéed with olive oil.

10. Tatsoi

Also called spinach mustard, it looks a little like baby bok choy. Rich in calcium, potassium, and vitamin C, it’s a healthy addition to your salads or sautéed greens. With a little bit of a kick, it’s less bitter than mustard or mizuna, but still quite flavorful.

A cabbage relative, collards are a staple in Southern cuisine. Like its cousin cabbage, the mighty collard is rich in soluble fiber and anticancer properties including diindolylmethaneand sulforaphane.Its hardy flavor and texture makes it a perfect stand in for kale. Use it as a raw tortilla wrap, or stuff it like cabbage leaves.

Spruce up your holiday entertaining table with a bit of color this year—by adding leafy greens to the menu! Keep your finger foods festive and fun while including a dash of healthy vegetables in the spread. These holiday appetizer ideas showcase leafy greens in some of our time-treasured seasonal classics.

Spruce up your holiday entertaining table with a bit of color this year—by adding leafy greens to the menu! Keep your finger foods festive and fun while including a dash of healthy vegetables in the spread. These holiday appetizer ideas showcase leafy greens in some of our time-treasured seasonal classics.

These recipe ideas are meant to be adaptable for whatever leafy green vegetables you like—kale, collards, turnip greens, Swiss chard, spinach, mustard greens, dandelion greens, spinach … So enjoy these cooking suggestions a template for inventing new recipes that can become your very own holiday treasures.

1. Leafy greens artichoke dip. Spinach artichoke what?! Silly to think how easy it is to take this classic everybody-adores appetizer and just substitute in any other leafy green. Whatever greens you sub in for spinach in your recipe, remember that cooked greens are best—so steam, sauté, or blanch your greens before mixing them into the dip. Typical mix-ins for the artichoke dip formula include sour cream, mayonnaise, grated cheeses, seasonings like garlic or parsley, and yes, artichokes (typically canned and drained). Mix it all up and bake until bubbly.

2. Leafy greens hummus. Make your fave hummus recipe according to directions, and simply add chopped leafy greens of choice to the food processor while you blend the whole thing up. Try starting with ½ cup chopped greens for a low-commitment, or go for the glory and add up to an entire small bunch of chopped greens.

3. Leafy greens sushi. Who said that sushi can’t be served at holiday parties? It’s finger food at its most elegant, without any of the heavy cheeses or cured meats you’ll normally find in appetizers. So go ahead and learn to roll your own vegetable sushi this season and you can include any leafy greens in the filling. Cooked, chopped greens are good to use as the innermost filling, or you can use large raw leaves as another sheet layer on top of the rice to place fillings over before you roll.

4. Mini quiches with leafy greens. Mini quiches need no introduction, holiday party or not. To zest up these cheesy bites with a dose of leafy greens, try this: Cut out rounds of pie dough and press into oiled mini muffin trays. Cook down a few bunches of leafy greens of choice, then chop finely and squeeze out the excess moisture. Combine with quiche filling (eggs, cheese, herbs, what have you), and pour into the prepared muffin trays. Bake until puffed and irresistible. (Make this a crustless version by omitting the pie dough and just baking the egg filling in pre-oiled muffin trays.)

5. Green chips ‘n’ dip. Holiday party, meet kale chips. Or Swiss chard chips, or collards chips, or … you get the picture. Try a baked leafy green chip recipe, and serve a giant bowl alongside a zesty dip—perhaps a lemon yogurt dip or a white bean hummus. For the green-leaning crowd, set out a few bowls of different “green chips” and see which is the biggest hit with your guests.

Summer brings a whole new array of greens into our gardens and farmers markets: arugula, watercress, purslane and Swiss chard are among the most common. Summer greens are lighter and more tender than your hearty winter greens, and simply divine when prepared simply and skillfully. Here are eight kitchen tips for cleaning and cooking your summer greens this season.

Summer brings a whole new array of greens into our gardens and farmers markets: arugula, watercress, purslane and Swiss chard are among the most common. Summer greens are lighter and more tender than your hearty winter greens, and simply divine when prepared simply and skillfully. Here are eight kitchen tips for cleaning and cooking your summer greens this season.

Wash your greens as soon as you get them home. Getting your greens cleaned right away keeps pests and dirt out of the fridge, in case there’s anything lingering on the leaves (especially if your greens are organic). Once cleaned, they’ll be ready for using immediately over the next few days.

Dunk your greens in a water + vinegar solution for easy cleaning. You don’t need to use a store-bought vegetable spray to properly clean greens. Just fill a kitchen sink or large bowl with warm water and a few tablespoons of vinegar (apple cider or white vinegar are just fine). Submerge your greens in the solution, swoosh them around gently, and shake off excess water.

Air-dry greens and wrap them loosely in paper. Once rinsed, air-dry your greens on a paper towel or clean hand towel, then wrap them loosely and store them in the fridge. They’re all set for cooking throughout the week.

Remove the hardy stalks, ribs and/or stems just before cooking with your greens. Swiss chard has a thick rib running through its large leaves, similar to kale, which can leave an unpleasing bitter flavor and uncooked crunch. Remove the inner rib with a knife before you cook chards and either discard or cook it first (to soften it properly). Watercress has long stems attached to the leaves. Most of the stems are edible, but you may want to trim them down (1 to 2 inches), as they can be a bit chewy and bitter.

Cook your greens fast. Unlike heartier winter greens like kale, summer greens tend to be much younger, softer and faster cooking. Don’t plan to braise them for 20 minutes as you would kale. Instead, give them a quick flash of heat on the stovetop with just a bit of oil. Stir constantly, as they will wilt within minutes flat, and should be used right away.

Try summer greens in place of spinach in your fave recipes. Purslane, watercress and arugula are all pretty great substitutions for spinach in most recipes, especially light summer dishes like quiche, omelets, salads and dips. Try using Swiss chard in place of kale for a summer version of your leafy green faves.

Keep it simple. When dressing your cooked summer greens, minimal is best. These tender leaves, whether enjoyed raw or cooked, have a light flavor that can easily drown in heavy sauces or spices. At the base level, quality olive oil, sea salt and a splash of acid (try lime and lemon juice or apple cider vinegar for summer recipes) are all it takes to bring out these greens’ natural sweet, grassy flavors.

Build flavors with soft cheeses and lightly toasted nuts. Again, keep your garnishes simple with summer greens. Nothing too heavy, and nothing too bold. A sprinkling of crumbled feta cheese over arugula or a dusting of pine nuts over watercress is a lovely accent that doesn’t require a recipe to get inspiration from.

My grandfather enjoyed scoffing at my dinner plate and earnestly telling me that he simply would not eat anything that was green, save a juicy honeydew melon at the peak of summer. Nevertheless, we both agreed to just agree that the other person was completely insane, and left it at that. I watched him eat his steak and potatoes as if it were his patriotic duty, and he not-so-quietly left me to my salads and steamed kale. But beyond those important leafy greens, there are many delicious and healthy green foods we should be eating regularly, regardless of how we feel about their color. How many of these nine green foods are you eating everyday?

My grandfather enjoyed scoffing at my dinner plate and earnestly telling me that he simply would not eat anything that was green, save a juicy honeydew melon at the peak of summer. Nevertheless, we both agreed to just agree that the other person was completely insane, and left it at that. I watched him eat his steak and potatoes as if it were his patriotic duty, and he not-so-quietly left me to my salads and steamed kale. But beyond those important leafy greens, there are many delicious and healthy green foods we should be eating regularly, regardless of how we feel about their color. How many of these nine green foods are you eating everyday?

Spirulina: This microalgae grows in freshwater, like lakes and ponds. Mesoamericans revered it as a nutritious supplement, and it’s loaded with B vitamins, amino acids (the building blocks of protein), healthy fats and antioxidants (more than any other food on earth, actually!). Add to smoothies and green drinks, mix into dressings or take as a capsule.

Lime: Often overshadowed by its bright yellow cousin, the lemon, the lime is not to be underappreciated. It’s an excellent source of vitamin C, aids digestion, has unique antioxidant flavanoids, and the citric acid in limes is an excellent fat burner. Its flavor is outstanding and essential for dishes like guacamole and key lime pie.

Kiwi: While brown on the outside, this furry fruit is bursting with green goodness on the inside that has more vitamin C than an orange. It’s also an excellent source of fiber, which helps slow the absorption of sugars, and studies suggest kiwis may aid in preventing macular degeneration, improve cardiovascular health and protect against free radical damage.

Pistachio: This fun to eat nut is full of healthy protein and fiber, and an excellent source of the minerals copper and manganese. You’ll also crack open a bounty of B6 and other B vitamins like folate, biotin, niacin and riboflavin. They can also boost antioxidant levels in the blood of individuals with high cholesterol, which could decrease the risk of heart disease.

Avocado: The mighty avocado may be nature’s perfect food. It’s creamy and luscious and oh-so tasty, so much so that it would seem to be bad for you, but guess again. All those fats are actually rich in the omega-fatty acids we need for proper brain function, healthy heart and glowing skin.

String Beans: The green bean goes by many names, but they matter not as much as the super goodness in the slender stalk. We may think of beans as mushy and bland, but once you’ve had them prepared properly, you’ll soon change your tune. And for good reason. The green bean is loaded with vitamins and minerals including vitamin A, potassium, folate and magnesium. They’re an excellent source of fiber, which supports heart health and may reduce the risk of certain types of cancer.

Parsley: Grab that garnish! Parsley has been the unfortunate victim of a smear campaign designating it as mere decoration. But this herb is especially good for you. It’s loaded with vitamin K and contains unique volatile oil compounds including myristicin, limonene, eugenol and alpha-thujene. And, it’s also rich in flavonoids—including apiin, apigenin, crisoeriol and luteolin. Adding to your green juice, salads and on top of virtually any dish, parsley can freshen your breath (really), improve eye health, protect against heart disease, rheumatoid arthritis and cancer.

Cucumber: The cool, crisp cucumber is a source of potent lignans that can protect against heart disease and cancer. It’s also a powerful anti-inflammatory (which is why we put slices on our eyes), and a cuke is an excellent source of vitamins like K and C. And remember its cousin, the pickle! Naturally fermented foods are an excellent source of friendly bacteria that supports digestive health.

Peas: They may be wrapped up in memories of yuck (eat your peas!), but the pea is a mighty force for good, really. They are loaded with vitamins and minerals (K, A, B, C, magnesium, iron, zinc to name a few, the list goes on!) and help to regulate blood sugar, support healthy cardiovascular function and prevent certain types of cancer.

I'll admit it: It took me awhile to warm up to kale. But, as with most aversions to vegetables, the fault lies entirely in poor preparation. I've always loved Brussels sprouts; my mother never boiled them. But I've been given stews and soups with over-cooked kale in them, or salads with huge chunks of the bitter, chewy green, and I was convinced that I had finally found a vegetable I didn't like. Then I discovered my favorite kale recipe.

I’ll admit it: It took me awhile to warm up to kale. But, as with most aversions to vegetables, the fault lies entirely in poor preparation. I’ve always loved Brussels sprouts; my mother never boiled them. But I’ve been given stews and soups with over-cooked kale in them, or salads with huge chunks of the bitter, chewy green, and I was convinced that I had finally found a vegetable I didn’t like. Then I discovered my favorite kale recipe.

1. Kale Chips

This is the recipe that made a convert of me. Combining organic kale with a little bit of olive oil and salt leaves you with a crunchy chip that highlights all of the flavor of the vegetable while also giving you that incomparable crunch of a chip. Simply preheat the oven to 400 degrees, wash and dry a head of kale and tear it into small pieces. Place on a mesh rack that can go in the oven. Use an olive oil mister to coat the leaves with a small amount of your favorite olive oil and sprinkle with salt. Roast the chips in the oven for about 5-10 minutes, until the leaves are crispy and the edges are slightly browned.

2. Sautéed Kale with Garlic

Chips are hardly the only way to appreciate kale. A quick and easy side dish calls for only five ingredients: wash, dry and chop 1 bunch of kale. Heat 2 tablespoons of olive oil over medium heat in a skillet with a lid, and add 2 minced cloves of garlic. Toss in the kale when the garlic becomes fragrant, after about a minute, and stir to coat with oil. Add 1/2 cup of water and cover for five minutes. Remove the lid and allow the water to evaporate. Squeeze the juice of 1/2 a lemonover the kale before serving.

3. Minestrone with Kale

As long as kale isn’t overcooked, it’s a great addition to soups, like hearty Italian minestrone. Simply chop some up and add it to your favorite minestrone recipe towards the end of the cooking. (If you don’t have one, here’s my favorite minestrone recipe.)

4. Kale Salad with Parmesan

My first kale salad experiencce was overwhelming, because of the large chunks of kale. For this salad, slice 1 bunch of kale into thin ribbons. Thinly slice 1 red onion and toss with the kale. Combine the juice of 1 lemon, 1/2 cup of olive oil and 1 teaspoon salt in a bowl and toss. Just before serving, toss with 1 cup shredded parmesan cheese.

5. Kale Pasta

If you need to trick someone into trying kale because they’re convinced they hate it, this kale pasta recipe, a verdent winter cousin of pesto, is the perfect jumping off point. It’s also great for kale bunches that have been hanging around the crisper a bit too long, as everything gets puréed into a lovely, velvety sauce.

A trip to the farmers market yesterday revealed one very clear fact: Dark leafy greens are in full effect. As summer lettuces disappear, they make way for the heartier, more nutritious, fibrous greens found in kale, chard, mustard greens and the like. Sometimes cooking with these suckers can be daunting, especially if you want those little ones to love 'em. This week, welcome a list of last week's most delectable recipes from some of our favorite chef cum bloggers across the web.

A trip to the farmers market yesterday revealed one very clear fact: Dark leafy greens are in full effect. As summer lettuces disappear, they make way for the heartier, more nutritious, fibrous greens found in kale, chard, mustard greens and the like. Sometimes cooking with these suckers can be daunting, especially if you want those little ones to love ‘em. This week, welcome a list of last week’s most delectable recipes from some of our favorite chef cum bloggers across the web.

An exciting way to make greens palpable to the young and old alike is within the confines of an insanely healthy smoothie, that also happens to be super tasty. My Darling Lemon Thyme (how cute is that) will show you how to introduce kids to all sorts of vegetables successfully, while imparting an awesome Green Smoothe Recipe in the meantime.

If you don’t know what chilla/puda is, well, neither did we. All you need to know is that this scrumptious savory pancake recipe from Hobby and More (that’s Indian inspired) can handle any leafy green you throw at it – maybe some chard? – and makes for a breakfast that is anything but humdrum.

Ever notice how things always have a way of balancing out? Take America's obsession with snack foods. BBQ. Nacho. Ranch. Cheddar. Salt and Vinegar. Of course you're probably thinking of the taboo chip aisle at your local supermarket—products loaded with too much salt, artificial flavors and colors, and those dreaded trans fats. But guess again. The hottest new trend in snack chips is kale—as in green and leafy and actually super good for you. Finallly!

Ever notice how things always have a way of balancing out? Take America’s obsession with snack foods. BBQ. Nacho. Ranch. Cheddar. Salt and Vinegar. Of course you’re probably thinking of the taboo chip aisle at your local supermarket—products loaded with too much salt, artificial flavors and colors, and those dreaded trans fats. But guess again. The hottest new trend in snack chips is kale—as in green and leafy and actually super good for you. Finally!

For the uninitiated, kale’s moniker is King of the Land of Leafy Greens. It’s a powerhouse superfood loaded with nutritional benefits. A one-cup serving—while less than 40 calories—contains 5 grams of fiber, 15 percent of the recommended daily requirement of calcium and B6. It also boasts 40 percent of the RDA for magnesium, 180 percent of vitamin A, 200 percent of vitamin C and 1,020 percent of vitamin K, as well as copper, potassium, iron, manganese, phosphorous and sulphur-rich phytonutrients. Kale is also a rich source of lutein and zeaxanthin, which boost eye health. The fiber in kale binds with bile acids to lower blood cholesterol levels decreasing the risk of heart disease. And, the antioxidant carotenoids and flavonoids found in kale are reported to have anti-cancer benefits. Potatoes and corn even un-fried, un-salted and un-crisped can’t say that.

In a word, kale tastes green. It’s bold but soft, earthy and sweet. It works like spinach or chard, but it’s hardier, retaining its shape and texture whether steamed, sautéed or dehydrated into a chip. It’s the darling of the healthy, vegan and raw food movements, the latter giving birth to the booming dehydrated kale chip biz. Find dozens of delicious brands popping up in health food stores and as appetizers in the chicest restaurants.

Making your own is cheaper (those store brands can be $10 for an 8 oz bag!) and super easy, especially if you’re growing kale in your garden. De-stem 1-2 bunches of curly kale and cut each leaf into several large pieces. In a bowl, mix together a few tablespoons of olive oil, ½ teaspoon of each of your favorite spices (try cayenne, cumin, salt and chili powder). Mix in the kale, then spread on dehydrator trays and let dry at 115 degrees for 4-6 hours or until crispy. Experiment with soaked pureed cashews, fresh herbs and lemon juice added to your spice mixture.

Spring has rounded the post-Easter corner, shrinking the distance between our bare toes and the summer earth just a wee bit more. Whether our feet will be dipping into sandy beaches or the tickly blades of backyard grass, make no mistake, socks; we need not see you until September! And hopefully our unfettered toes will meet our thumbs in a bountiful spring garden.

Eating lots of green foods is sure to keep all of your thumbs and toes that perfectly awesome shade of emerald, and growing your own has less of an impact on the earth, and your wallet.

Spring has rounded the post-Easter corner, shrinking the distance between our bare toes and the summer earth just a wee bit more. Whether our feet will be dipping into sandy beaches or the tickly blades of backyard grass, make no mistake, socks; we need not see you until September! And hopefully our unfettered toes will meet our thumbs in a bountiful spring garden.

Eating lots of green foods is sure to keep all of your thumbs and toes that perfectly awesome shade of emerald, and growing your own has less of an impact on the earth, and your wallet.

Hopefully you are already growing plenty of leafy green lettuces such as crispy romaine, spicy arugula and that peppery-sweet watercress. They are easy to grow, super tasty and versatile, too. Nothing says spring like fresh and healthy homegrown lettuces. Besides, who wants lettuce that’s been sitting on a truck from Mexico for days anyway?

Hardier greens like cabbage and kale are so full of vitamins and minerals, there’s really nothing better for you. They make wonderful juices, sautés and salads. And the healthier you are, the easier it is to take care of your garden!

Broccoli, cauliflower or its spiked cousin, the romanescu, is full of phytonutrients that may help reduce the risk of certain types of cancer. Steamed or raw, there are an endless number of uses for these tree like cruciferous veggies. The fun shapes are also great for getting kids excited about the benefits of plant foods and gardening, too.

Snap peas and green beans are quintessential backyard garden greens. Nothing is sweeter than eating a ripe bean right off the stalk. So delish! While that’s definitely the best way to eat them, you can also stir fry or steam them. I love slow cooking Turkish style green beans with tomatoes, a little lemon juice and lots of olive oil. Serve warm or cold for a tasty and healthy slow food meal.

Zucchini is also one of the best green garden veggies (though actually a fruit). They can grow so big you might need help getting them to the kitchen! But it’s worth it when they get nice and ever-so-soft after cooking. Stuff ‘em, just like you would a poblano or green bell pepper, or a green tomato (all of which you can grow this season too).

And remember the garnish! Herbs such as parsley, cilantro, basil, sage, oregano and mint—they’re all green, garden friendly and oh-so good for you. They’ll even grow inside, which can help to keep your green bounty growing during the winter months when your toes are tucked away in woolen socks. But thankfully your thumbs will still be fast at work keeping things healthy.

Nothing makes a green salad more unappetizing than a pool of water at the bottom of the plate.

Solve the problem—and save time—with a salad spinner, which will remove excess water from your organic greens.

Spinners offer an added health benefit: “You’re more likely to eat salads every day with one of these around because it makes washing greens—herbs, too—a lot easier,” according to Consumer Reports’ ShopSmart magazine.

ShopSmart editors like the dishwasher-safe Oxo Good Grips Little Salad and Herb Spinner, which features a pump mechanism for one-handed operation, brake button, nonslip ring to steady the bowl on countertops and built-in 3-quart bowl for storage.

Clean greens can be stored in a covered, paper towel-lined spinner bowl for up to 5 days, according to the editors at Martha Stewart’s Everyday Food magazine.

Nothing makes a green salad more unappetizing than a pool of water at the bottom of the plate.

Solve the problem—and save time—with a salad spinner, which will remove excess water from your organic greens.

Spinners offer an added health benefit: “You’re more likely to eat salads every day with one of these around because it makes washing greens—herbs, too—a lot easier,” according to Consumer Reports’ ShopSmart magazine.

ShopSmart editors like the dishwasher-safe Oxo Good Grips Little Salad and Herb Spinner, which features a pump mechanism for one-handed operation, brake button, nonslip ring to steady the bowl on countertops and built-in 3-quart bowl for storage.

Clean greens can be stored in a covered, paper towel-lined spinner bowl for up to 5 days, according to the editors at Martha Stewart’s Everyday Food magazine.

The FDA has published three draft guidances designed to help growers and others in the food supply chain minimize or eliminate microbial contamination in tomatoes, leafy greens and melons.

“These new food safety guidelines will facilitate the development of enforceable food safety standards and ensure a safer supply of fresh food for all Americans,” says FDA Commissioner Margaret A. Hamburg, MD.

The guidances will be made final after a public comment period and “will be followed within two years by enforceable standards for fresh produce,” she says.

The recommendations are based on three fundamental food safety principles:

Prevent harm to consumers

Use good data and analysis to ensure effective food safety inspections and enforcement of the law

Quickly identify outbreaks of foodborne illness and stop them

The guidances include recommendations regarding produce growing, harvesting, packing, processing, transportation and distribution. Recordkeeping requirements are also included to enable the FDA to rapidly determine the source of future outbreaks.

The actions taken “will result in safer food in our country, which means healthier children, longer lives and less costly healthcare,” says Agriculture Secretary Tom Vilsack.

“We commend the FDA for moving forward on initiatives to improve the safety of fresh produce,” adds Jim O’Hara, director of the Produce Safety Project at Georgetown University. “The proposed guidance documents put out for comment address three of the highest-risk commodities, and we hope that the agency will finalize these documents quickly. We also look forward to the agency's next steps regarding produce safety: issuance of proposed regulations. Science-based, risk-based, enforceable safety standards will restore consumer confidence in foods that are key components of a healthy diet.”

The FDA has published three draft guidances designed to help growers and others in the food supply chain minimize or eliminate microbial contamination in tomatoes, leafy greens and melons.

“These new food safety guidelines will facilitate the development of enforceable food safety standards and ensure a safer supply of fresh food for all Americans,” says FDA Commissioner Margaret A. Hamburg, MD.

The guidances will be made final after a public comment period and “will be followed within two years by enforceable standards for fresh produce,” she says.

The recommendations are based on three fundamental food safety principles:

Prevent harm to consumers

Use good data and analysis to ensure effective food safety inspections and enforcement of the law

Quickly identify outbreaks of foodborne illness and stop them

The guidances include recommendations regarding produce growing, harvesting, packing, processing, transportation and distribution. Recordkeeping requirements are also included to enable the FDA to rapidly determine the source of future outbreaks.

The actions taken “will result in safer food in our country, which means healthier children, longer lives and less costly healthcare,” says Agriculture Secretary Tom Vilsack.

“We commend the FDA for moving forward on initiatives to improve the safety of fresh produce,” adds Jim O’Hara, director of the Produce Safety Project at Georgetown University. “The proposed guidance documents put out for comment address three of the highest-risk commodities, and we hope that the agency will finalize these documents quickly. We also look forward to the agency’s next steps regarding produce safety: issuance of proposed regulations. Science-based, risk-based, enforceable safety standards will restore consumer confidence in foods that are key components of a healthy diet.”